Silly question...but are these supposed to be like the "texture" of a jerky? I am learning vicariously thru yall about all the sausages!
Sorta close like jerky but more dense because of the use of cure #2Silly question...but are these supposed to be like the "texture" of a jerky? I am learning vicariously thru yall about all the sausages!
The pressing originated in Germany (i think). The LJ was pressed flat so hunters could fill their pockets and sacks with them.Looks tasty! What is the purpose of the press?
When you press just one time in the fridge for 1-2 days. Pressing is opt but remember the larger the casing the longer the dry time.Rick they look great as usual. How often do you Press them and for how long?...JJ
I found it easier for me to use 2-3 plastic serving trays like you use at Golden Corral. They stack perfect and can take 15-20lbs of weight and fit in the fridge.Looks real good!!!
I need to make me a new batch.
I started using BriCan's technique for squaring them up, works real good and doesn't require a special jig.
~Martin
I found it easier for me to use 2-3 plastic serving trays like you use at Golden Corral. They stack perfect and can take 15-20lbs of weight and fit in the fridge.
Going to do hog casing next time. The LJ are gone. Gave a few to a guy here.They look awesome! So will the next batch be sheep casings as well?